Garlic and coriander flatbreads with raita recipe
Raita is a typical Indian side that's served alongside warmly spiced dishes. In this variation, pair the yogurt and cucumber dip with homemade garlic and coriander flatbreads. It's the perfect accompaniment to a curry dinner.
See method- Serves 6
- 20 mins to prepare and 10 mins to cook
- 320 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 325g self-raising flour
- 275g natural yogurt
- 2 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 10g fresh coriander, chopped
For the raita
- 225g natural yogurt
- ¼ cucumber, finely chopped or grated
- 1 tsp cumin seeds, toasted and gently crushed
- ½ lemon, juiced
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Shop ingredientsEach serving contains
- Energy
- 1350kJ 320.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 53.5gProtein 9.7gFibre 2.5g
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- Put the self-raising flour, yogurt, 1 tbsp oil, garlic and coriander in a bowl; season. Mix until it forms a ball, then tip onto a lightly floured surface and knead for 3-4 mins until smooth. Return to the bowl, cover with a tea towel and leave for 15 mins to rest.
- Divide the dough into 6 equal pieces and roll out on a lightly floured surface to 15cm rounds. Heat a frying pan over a high heat, brush each flatbread with a little oil and fry for 1-2 mins each side until golden and slightly risen. Cover to keep warm and repeat with the remaining oil and flatbreads. Meanwhile, mix together the raita ingredients in a small bowl; season. Serve with the flatbreads.
- See more Indian dishes
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article, Love Your Freezer.
